Click on a category to see more recipes in this category
Ingredients
1/2 Pound Asian egg noodles, ramen or vermicelli
2 Egg whites, lightly beaten
1 Tablespoon sesame oil
1 Cup dried shiitake mushrooms
1 1/2 Cups hot water
1 Stalk broccoli, including florets, stem julienned
1/4 Cup oyster sauce
2 Tablespoons sherry
1 Tablespoon soy sauce
1 Tablespoon cornstarch
3/4 Pound sirloin steak or other lean beef, cut into 1 1/2 inch strips
1 1/2 Cups button mushrooms, sliced
4 Cloves garlic, minced
1 (1 inch) Piece ginger root, peeled & minced
1 Carrot, julienned
1/4 Pound snow peas, strings removed
1 Cup bean sprouts
4 Scallions, slivered
Instructions
Cook noodles in large pot of boiling salted water until just done, 3 to 5 minutes. Drain well. Combine in bowl with egg whites. Brush 1 teaspoon sesame oil in 9-inch round cake pan. Place noodle mixture in greased cake pan. Place plate weighted with heavy object on top of noodle mixture. Set aside.
Combine shiitake mushrooms with hot water and set aside to soak. Steam broccoli for 1 minute. Refresh in cold water. Drain and set aside.
Preheat oven to 200F. Remove shiitakes from soaking water and slice; reserve 1 cup soaking water. Make sauce by combining 1 cup soaking water, oyster sauce, sherry, soy sauce and cornstarch in small bowl. Set aside.
To pan-fry noodle cake, lightly coat large nonstick (not cast-iron) skillet with 1 teaspoon sesame oil, using paper towel or brush to spread oil. Invert noodle cake into skillet; you may need to us spatulas to loosen noodle cake from cake pan. It should come out of pan in one cake. Cook over medium-high heat until bottom of cake is golden brown, 3 to 4 minutes. Flip and brown second side, about 2 minutes. Slide onto oven-proof plate and keep warm in oven. Heat remaining 1 teaspoon sesame oil in skillet. Add beef, shiitake and button mushrooms, garlic and ginger and stir-fry for about 2 minutes, until beef is mostly done. Remove to bowl and keep warm. Add broccoli, carrot and snow peas to skillet and stir-fry until vegetables are just tender-crisp, about 2 minutes. Return beef-mushroom mixture to skillet. Pour in sauce, stirring constantly, and cook until sauce thickens and clears, about 2 minutes. Stir in bean sprouts and scallions and remove from heat. To serve, cut noodle cake into wedges and spoon beef and vegetables over each portion.